Wash the peaches thoroughly under cold water. Peel the peaches using a vegetable peeler or paring knife.

Slice the peaches into thin wedges, about 1/4 inch thick, and place them in a large mixing bowl.

In a separate bowl, combine granulated sugar, flour, ground cinnamon, and salt.

Sprinkle the sugar mixture over the sliced peaches and add lemon juice. Toss gently to coat the peaches.

Preheat your oven to 425°F (220°C).

Let the refrigerated pie crusts sit at room temperature for about 10 minutes.

Unroll one pie crust and fit it into a 9-inch pie pan, pressing gently into the bottom and sides.

Pour the peach filling into the crust, distributing evenly and leaving behind excess juice.

Dot the filling with small pieces of butter.

Unroll the second pie crust and place it over the filling. Cut slits for a lattice pattern if desired.

Trim excess dough, fold edges under, and crimp to seal.

Brush the top crust with beaten egg and sprinkle with sugar.

Cut a few slits in the top crust to allow steam to escape.

Place the pie on a baking sheet to catch drips.

Bake for 45-50 minutes, or until the crust is golden brown and filling is bubbling. Cover edges with foil if browning too quickly.

Remove from oven and let cool on a wire rack for at least 2 hours.

Slice the cooled pie into wedges and serve with vanilla ice cream or whipped cream.